AT A GLANCE
"I love bonito for this recipe, but you could substitute mackerel or another semi-oily fish, just as long as it's super-fresh," says James Henry. You'll need a blowtorch to achieve the combination of caramelised exterior and rare flesh; it's difficult to replicate this effect with a griller.
|01||Combine sugar and salt in a bowl, scatter mixture over both sides of fish and refrigerate to cure for 3 hours.|
|02||Blanch onion until just tender (30 seconds), refresh and drain well. Place in a non-reactive container with buttermilk and ponzu and marinate for 1 hour.|
|03||Brush cure mixture from fish (discard) and transfer fish to a foil-lined oven tray. Lightly caramelise with a blowtorch and divide among serving plates.|
|04||Drain onion (reserve marinade), scatter onto bonito, then finely grate mojama over the top. Drizzle with a little buttermilk marinade and sesame oil, scatter with sorrel leaves and serve.|
Note Mojama, dried cured tuna, is available from Spanish delicatessens.